Sheet Pan Curried Sweet Potato & Chickpeas

Ingredients

• Sweet potato

  Raw, unprepared

  2 sweetpotato, 5" long or 260g

• Cabbage

  Raw

  2 cup, shredded or 140g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  2 cup or 480g

• Red Onion

  Freshdirect

  1 small raw or 70g

• Ginger root

  Raw

  1 tbsp or 6g

• Garlic

  Raw

  1 tbsp or 9g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  ½ tsp or 3g

• Curry powder

  Spices

  2 tbsp or 13g

• Garam Masala

  Badia

  ½ tsp or 12g

• Kale

  Raw

  2 cup, chopped or 134g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  4 tbsp or 60g

• Sesame seeds

  Seeds, whole, dried

  2 tsp or 6g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Lemon juice

  Raw

  2 tsp or 10g

Directions

1. Preheat the oven to 410°F and line a large baking sheet with parchment paper or a silicone mat.
2. Arrange the sweet potato wedges, shredded cabbage, and chickpeas on the baking sheet. Add the diced onions, then sprinkle minced garlic and ginger over top.
3. Drizzle with half of the olive oil, then sprinkle with salt, curry powder, and garam masala. Toss each section separately to coat with oil and seasonings.
4. Bake for 30 minutes, then remove the pan, toss the chickpeas and cabbage separately, and flip the sweet potatoes. Return to the oven for another 10-15 minutes until everything is cooked through.
5. Serve by steaming or massaging kale with lemon juice and remaining olive oil, then divide between plates.
6. Top with sweet potatoes, cabbage, and chickpeas. Drizzle with tahini and garnish with sesame seeds and cilantro.